Cat Cora’s Chimichurri Lamb Chops

Ingredients

Directions

Step 1

Rub both sides of the lamb chops with salt and pepper first so that it stays on the lamb chops.

Step 2

Mix the chili powder and orange rind in a small bowl and rub that blend onto both sides of the lamb chops until well coated. Let lamb chops sit for 30 minutes.

Ingredients

6garlic cloves, peeled and chopped

3bay leaves

1fresh poblano pepper, coarsely chopped

1fresh serrano chile, coarsely chopped

1/2Tbsp sea salt

1/3cup finely chopped Italian parsley

1/4cup finely chopped fresh oregano

1/4cup finely chopped fresh basil

1/4cup sherry vinegar

1/3cup olive oil

Directions

Step 1

Combine the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don’t have a mortar and pestle, put all the ingredients into a blender along with just a teaspoon or so of the vinegar.)

Step 2

Transfer to a mixing bowl and add the parsley, oregano, and basil. Whisk in the vinegar and olive oil until well combined. Set aside.

Step 3

Place the lamb chops on the hot grill and sear lamb chops on all sides until caramelized. Place the lamb chops on a rack in a roasting pan and slide it into the hot oven for 20 minutes for medium-rare lamb chops.

Step 4

Spoon the chimichurri sauce over the lamb chops and serve.

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